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Mediterranean Chopped Recipe

Name: TAO Downtown Restaurants MEDITERRANEAN CHOPPED Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 cups Romaine lettuce; 2 cups Iceberg lettuce; 1 cup English cucumber; 1 cup Roma tomatoes; 0.5 cup Red bell pepper; 0.25 cup Red onion; 0.5 cup Kalamata olives (pitted); 0.25 cup Pepperoncini (sliced); 0.5 cup Chickpeas (cooked or canned, drained); 0.5 cup Feta cheese (crumbled); 0.25 cup Fresh parsley (chopped); 1 cup Grilled chicken breast (diced); 0.25 cup Extra-virgin olive oil; 2 tbs Red wine vinegar; 1 tbs Fresh lemon juice; 1 tsp Dijon mustard; 1 clove Garlic (minced, about 1 clove); 1 tsp Dried oregano; 0.5 tsp Honey or sugar; 0.75 tsp Salt; 0.5 tsp Black pepper

Inspired by TAO Downtown Restaurant

Time20m

Serves4

Make Mediterranean Chopped Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad Base

4 cups Romaine lettuce

2 cups Iceberg lettuce

1 cup English cucumber

1 cup Roma tomatoes

1/2 cup Red bell pepper

1/4 cup Red onion

Mediterranean Add-ins

1/2 cup Kalamata olives (pitted)

1/4 cup Pepperoncini (sliced)

1/2 cup Chickpeas (cooked or canned, drained)

1/2 cup Feta cheese (crumbled)

1/4 cup Fresh parsley (chopped)

Protein (optional)

1 cup Grilled chicken breast (diced)

Dressing

1/4 cup Extra-virgin olive oil

2 tbs red wine vinegar

1 tbs Fresh lemon juice

1 tsp Dijon mustard

1 clove Garlic (minced, about 1 clove)

1 tsp Dried oregano

1/2 tsp Honey or sugar

3/4 tsp Celtic sea salt

1/2 tsp black pepper

Method

Salad Base

Prepare lettuces

Wash romaine and iceberg lettuce thoroughly and spin dry or pat dry. Chop romaine into 1/2-inch pieces and chop iceberg into 1/2-inch pieces. Place both in a large mixing bowl.

Prep cucumber

Peel (optional) and dice the English cucumber into 1/4- to 1/2-inch pieces to yield about 1 cup. Add to the bowl with lettuces.

Prep tomatoes

Core and dice the Roma tomatoes into 1/2-inch pieces. Add to the bowl.

Prep peppers and onion

Core, seed and dice the red bell pepper to about 1/4- to 1/2-inch pieces. Thinly slice the red onion and separate into rings. Add both to the bowl.

Mediterranean Add-ins

Pit and halve or quarter the Kalamata olives if large, then add 1/2 cup to the salad bowl. Slice the pepperoncini into rings and add. Rinse and drain canned chickpeas (or use cooked) and gently pat dry; add to the bowl. Crumble the feta and add, reserving a tablespoon for garnish if desired. Chop the parsley and add to the mixture.

Protein (optional)

If using grilled chicken, dice into bite-sized pieces (about 1 cup) and add to the salad. Toss gently to combine so the protein is evenly distributed.

Dressing

Make dressing

In a small bowl or jar, combine extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, honey (or sugar), salt, and black pepper. Whisk vigorously or shake in a jar until emulsified and combined.

Taste and adjust

Taste the dressing and adjust seasoning as needed — add more salt, pepper, or lemon for brightness, or a touch more honey for sweetness.

Dress the salad

Pour about half of the dressing over the salad and gently toss to coat all ingredients. Add more dressing as desired, tossing after each addition to avoid overdressing. Finish with the reserved feta and a small sprinkle of parsley for garnish.